Manual: Pale Oyster Mushroom Plug Spawn

What you need:

Oyster mushroom plug spawn (Pleurotus pulmonarius)
Enclosed wax
A fresh, untreated hardwood log or block (for example oak, beech, birch or ash)
Drill with an 8-10 mm wood bit

Step 1: preparing the log or the wooden block

Use a healthy hardwood log, such as poplar, beech or maple, without signs of disease or other fungal growth. The wood has to be fresh, preferably within 2-4 weeks after felling. The log or the wooden block should be about 50-100 cm long and have a diameter of 20-40 cm. You can also use a stump of a felled hardwood tree.

Step 2: drilling holes

Drill holes of about 35-40 mm deep into the log or the wooden block with an 8-10 mm wood bit. The holes should be about 15 cm apart in a diamond pattern. Make sure that you cover the whole surface of the log or the wooden block with holes.

Step 3: inoculating and applying wax

Push the pale oyster mushroom plugs into the drilled holes until they are flush with the surface of the wood. Cover the plugs with pieces of mouldable wax or melt the enclosed wax in a bain-marie or in a wax melter. Use a brush to carefully apply the melted wax over the plugs and the drilled holes.

Step 4: placing and care

Place the inoculated log or the wooden block in a shady spot. It is important to keep the wood moist, so spray the logs with water during very dry periods.

Step 5: patience and observation

It takes a few months before the pale oyster mushroom mycelium has spread completely through the wood and starts to produce fruiting bodies. This process can take 6 to 18 months, depending on the conditions.

Step 6: harvesting

Harvest the pale oyster mushroom when the edges of the cap still point slightly downwards and the mushrooms feel firm. Use a sharp knife or a pair of scissors to cut the mushrooms off close to the wood.

Step 7: enjoying

Pale oyster mushrooms have a subtle, mild flavour and a meaty texture. They are versatile and can be used in stir-fries, soups, sauces and even on pizza. Fry them briefly over high heat first to bring out their flavour.